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Full Description
The present book is divided in two parts. Part-I deals with General Considerations and Part-II with Production Technology. The Part-I has two chapters and the Part-II is spread over six sections covering production technology of 33 crops. Simple and lucid language has been followed for easy understanding of the beginners.
The information contained in the book has been gathered from various published sources and internet websites which are mentioned at thaze end of the book under bibliography. Attempts have been made to provide latest information; still some valuable information might have been missed. Questions are set at the end of each chapter under outcomes assessment to assess the understanding of the students. The questions include true/false questions, one/two sentence answer questions, short notes, and multiple-choice questions (MCQs).
Contents
PART I: GENERAL CONSIDERATIONS
1. Vegetables: An Overview,2. Types of Vegetable Gardens
PART II: PRODUCTION TECHNOLOGY
Section I: Solanaceous Vegetables
3. Production Technology of Tomato, 4. Production Technology of Brinjal,5. Production Technology of Chilli,6 Production Technology of Capsicum
Section II: Malvaceous Vegetable
7. Production Technology of Okra
Section III: Amaranthaceous Vegetable
8 Production Technology of Amaranthus
Section IV: Fabaceous Vegetables
9. Production Technology of Cluster Bean,10 Production Technology of Cowpea, 11 Production Technology of Lab-lab Bean, 12 Production Technology of French Bean,
Section V: Cucurbitaceous Vegetables
13 Production Technology of Cucurbits
Section VI: Miscellaneous Perennial Vegetables
14 Production Technology of Moringa, 15 Production Technology of Curry Leaf, 16 Production Technology of Portulaca, 17 Production Technology of Basella, 18 Production Technology of Sorrel, 19 Production Technology of Roselle
